Louisiana Cut Spareribs!!! Pron!

[Q-Dat]

I would not slice them like that.

Noted.

 

[Q-Dat]

Any reason?

 

[big brother smoke]

Yup, looks tasty for sure!

 

[Crash]

I've never seen that before. I like your thought process, pretty damn good idea.

 

[RevZiLLa]

Original and very purrrrrrrrrrrdy!

 

[westy]

Bearclaws! Good idea. Gonna try it. New in town and lookin forward to more good stuff.

 

[Mister Bob]

That's a really cool idea, and the ribs look terrific. Call them whatever you want, just don't call me 'late for dinner'!

 

[Johnny_Crunch]

Looks good from here! :thumb:

 

[Rick T]

They look great.

 

[Phubar]

Looking good!

 

[Q-Dat]

Looking good!

I was hoping you'd say "Phantastic" ;p

 

[Smoothsmoke]

Looks great. But that's definitely a Southern California cut. Shaped just like Tommy Trojan's head piece. Fight On! :thumb:

 

[Smoothsmoke]

Hey Q, normally my rib tips are done way faster than the ribs. How did you keep them from drying out?

 

[e_tietze]

Putting some ribs on the smoker tomorrow, so I think I'll give this a try. Thanks for the idea.

 

[Ryan Chester]

Noted.

Good thing he ain't the one eating them!

Looks good from here!:thumb:

 

[Groundhog66]

I would not slice them like that.

Noted.

Any reason?

Nah, he's just looking to add some useless content to your thread :heh:

 

[chambersuac]

Looks great from here. Thanks for the idea.

 

[Ryan Chester]

Nah, he's just looking to add some useless content to your thread :heh:

Wouldn't be his first time.

 

[Q-Dat]

Hey Q, normally my rib tips are done way faster than the ribs. How did you keep them from drying out?

Not sure Bro. I usually have the opposite problem when I cook them whole. I get a whole bunch of unrendered fat on the rib tip side. Even cutting them this way the rib half was more done.

Definitely not a Trojan Cut. That just sounds bad.